Warm up with this hearty Avgolemono (Egg and Lemon Soup) recipe. Made with chicken stock, orzo, Salt and eggs. Easy step-by-step instructions included.
This Avgolemono (Egg and Lemon Soup) relies on simple, everyday ingredients such as chicken stock (48 ounces), orzo, salt and pepper and eggs, separated. It comes together quickly and makes 4 servings, at about 666 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.
It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.
Updated Jun 30, 2026